Sugars in Korean and Japanese Sake

한국산 및 일본산 청주의 당에 관한 연구

  • 안용근 (충청전문대학 식품영양과) ;
  • 배정설 (중경공업전문대학 식품영양과)
  • Published : 1998.04.01

Abstract

Sugars in 2 brands of Korean Sake and 5 brands of Japanese Sake were analyzed by HPLC and TLC. Sake was found to contain average 4.6% of total sugar, 2.23% of glucose and 1.46% of maltooligosaccarides from maltose to maltodecaose. Korean two brands were found to 4.21% and 4.93% of total sugar, 3.68% and 3.29% of glucose and 1.25% and 0.92% of maltooligosaccarides from maltose to maltodecaose, respectively. maltooligosaccarides in Sake were digested with $\alpha$-amylase plus Aspergillus awamori $\alpha$-glucosidase and produces glucose. The results suggested that sugars in Sake is not effective as a growth factor of Bifidobacterium.